TIMEFRAME CONTENT OBJECTIVES SKILLS CORE VALUES

December-February UNIT I: COOKERY

CHAPTER 1:
Egg and Cereal Dishes
Preparation
Egg cookery  Explain the principles in  Distinguishing different  Application of proper
cooking eggs, cereals and egg dishes techniques and methods
Cereals and Pasta pasta  Cooking and preparing in preparing egg, cereals
Cookery cereals and pasta and pasta dishes
produces quality taste
and flavor
CHAPTER 2:
Stocks, Soups and sauces
Preparation
Sauce Cookery  Explain the principles in  Creating palatable sauces  Serving quality food
cooking sauce, soup and and stocks attracts customers in
Soup Cookery stock food business

Stock Cookery
CHAPTER 3:
Poultry and Meat Cookery
Poultry and Game  Familiarize in the  Demonstrating the  Quality food is product of
Cookery different types of methods and techniques good cooking skills and
commercial poultry in cooking poultry, and planning
Meat Cookery  Analyze the market form, meat
kinds and cuts of meat
Preparation and Cooking  Enumerate the methods
of Poultry and Meat of cooking

CHAPTER 4:
Fish and Vegetables Cookery
Fish and Shellfish  Explain the different  Creating dishes out of  Cooking is an art and a
Cookery varieties of fish and fish, shellfish and science
shellfish vegetables
 Preparation and Cooking  Explain the classification
of Vegetables of vegetables
UNIT II:
HOUSEHOLD SERVICES

CHAPTER 1:
Preparing Ingredients and
Cooking of Meals according to
Recipe
Purchasing, Receiving  Explain the classification  Applying the guiding  Following correct
and Storing Food of food purchases principles when procedures in preparing
Supplies  Enumerate and explain purchasing, receiving and ingredients and dishes
the principles in receiving storing food ingredients can spell success in
Preparing Ingredients and storing food  Practicing standardizing cooking meals
and Dishes  Analyze the proper recipes
hygiene, sanitation and
Basic Cooking safety functions in
Techniques and storing food
Procedures  Identify the different
cooking techniques and
procedure
CHAPTER 2:
Serving Cooked Dishes
Principles in Dining Room  Identify the different  Describing the different  Correct preparation and
Operation dining room arrangement dining room proper serving of
arrangements different service areas
Types of Dishes according  Familiarized in the  Demonstrating before table setup and
to Recipes different types of dishes appropriate meal service food service enterprise
according to recipes etiquette
Meal Service and  Recognize the
Etiquette appropriate meal service
etiquette
February-April CHAPTER 3:
Sauces, Appetizers, Salads,
Desserts and Sandwiches
Preparation of Sauces,  Explain the proper  Preparing sample recipes  Applying the correct
Dressings and Garnishes preparation of sauces, for sauces , appetizers, procedure in food
dressing and garnishes salads, desserts and preparation can spell out
Appetizers, Sandwiches,  Enumerate the sandwiches success in any food
Salad and Desserts classification of service activity
appetizers, sandwiches,
Storing Excess Food and salad and desserts
Ingredients  Familiarize in the proper
procedures in storing
excess ingredients and
unconsumed cooked
food
CHAPTER 4:
Food and Beverage Services  Analyze the furniture and
Preparing the Dining Area table setting setup in  Demonstrating table  Applying the basic
dining area setting correctly knowledge and skills in
Serving Food and  Identify the different  Demonstrating basic setting up the dining area
Beverages table linens like table napkin folding can spell success in any
cloth, centerpieces and food service activity
Clearing the Tables table napkin
 Familiarize the rules to
observe in table service
 Familiarize the table
manners and etiquette in
food beverages services
UNIT III: DRESSMAKING

CHAPTER 1:
The Clothing and Textile
Industry  Recognize the proper  Selecting the proper  Employing an effective
Developing Product clothing selection and clothing and designs for way of selling and
Services in Dressmaking design of the clothing the clothing business promoting products and
business
 Products and Services in  Identify the product and  Preparing branding services is necessary to
Dressmaking services in dressmaking samples before selling increase your sales
the product and services
Product Branding  Analyze the effective
ways of selling and
promoting products and
services in dressmaking
CHAPTER 2:
Production of Ladies’ Skirt and
Blouse
Elements and Principles  Identify the elements and  Taking body  Applying the principles
of Design principles of design in measurements and creating textile and
clothing  Drafting the basic skirt clothing products are
Taking the Essential Body  Enumerate the essential and blouse elements of design
Measurements body measurements

Project Plan for  Explain the importance of

Drafting the Basic Skirt  Analyze the procedures